Description
Experience the authentic taste of Hawai’i at home with this Grilled Huli Huli Chicken recipe. Featuring a juicy whole chicken marinated in a sweet and tangy pineapple brine, then grilled to perfection and basted with flavorful Huli Huli sauce. Perfect for a family meal served with rice and Hawaiian mac salad.
Ingredients
Scale
Chicken and Brine
- 1 whole 4-5 pound chicken, spatchcocked and halved
- 3 cups canned or jarred pineapple juice
- 1/3 cup dark brown sugar
- 1 tablespoon ketchup (optional, for color)
- 2 tablespoons kosher salt (for brine)
- Kosher salt, to season
- Ground black pepper, to season
Mom’s Huli Huli Sauce
- 1 cup pineapple juice
- 1/4 cup dark brown sugar
- 2 teaspoons shoyu or soy sauce
- 1 tablespoon ketchup
- 1/2 teaspoon cornstarch
- 1/2 teaspoon garlic powder
- Pinch of cayenne pepper
- 1/2 teaspoon kosher salt
- Ground black pepper, to taste
Instructions
- Spatchcock and Halve the Chicken: Pat the chicken dry with paper towels. Place breast-side down on a cutting board. Using sharp kitchen shears, cut along each side of the backbone to remove it. Flip breast-side down, press down firmly on the breastbone to crack it, then flip the chicken flat with breast-side up. Slice between the breasts to create two halves. Tuck wing tips behind the breasts to prevent burning.
- Brine the Chicken: In a large bowl, whisk together pineapple juice, brown sugar, ketchup (if using), and 2 tablespoons kosher salt until dissolved. Reserve 1 cup of this brine for basting later. Submerge the chicken halves in the remaining brine. Cover and refrigerate for at least 12 hours and up to 48 hours.
- Prepare Grill and Bring Chicken to Room Temperature: At least 60 minutes before grilling, remove chicken from refrigerator and discard excess brine. Pat chicken dry thoroughly. Preheat your grill for indirect cooking, establishing zones of direct high heat and indirect heat. For gas grills, preheat for 15 minutes; for charcoal, light coals 30 minutes before grilling.
- Prepare Huli Huli Sauce: In a small saucepan over medium-high heat, combine all sauce ingredients including pineapple juice, brown sugar, shoyu, ketchup, cornstarch, garlic powder, cayenne, salt, and pepper. Whisk to combine. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally until thickened. Remove from heat and set aside.
- Grill the Chicken: Place chicken halves breast-side up on the indirect heat side of the grill, close to direct heat but not over it. Close grill lid and cook for up to 60 minutes, rotating the chicken 180 degrees every 15 minutes. Each time you rotate, baste generously with the reserved pineapple brine using a pastry brush. Cook until the internal temperature in the thickest part of the breast reaches 160 degrees Fahrenheit.
- Rest the Chicken: Remove chicken from grill and transfer to a serving plate. Let rest uncovered for 5-10 minutes; carryover heat will raise the temperature to 165 degrees Fahrenheit, ensuring it is fully cooked and juicy.
- Serve: Carve chicken as desired. Serve immediately with generous amounts of huli huli sauce and your choice of sides like white rice and Hawaiian macaroni salad for an authentic plate lunch experience.
Notes
- Store leftover grilled huli huli chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave.
- Save the chicken carcass after eating to make homemade chicken stock or broth.
- Alternative cuts like bone-in chicken parts, boneless skinless breasts, or wings can be used with adjusted grilling times.
- Oven roasting option: Roast at 425 degrees Fahrenheit for 1 hour to 1 hour 10 minutes, rotating and basting every 20 minutes.
- Smoking option: Smoke at 350 degrees Fahrenheit for 35-40 minutes, basting every 15 minutes.
- Prep huli huli sauce up to one week in advance and store refrigerated.
- Spatchcock and brine chicken up to two days in advance for convenience.
